A warm and hearty chicken soup with fluffy matzo dumplings, perfect for a cozy meal.
Place the chicken, onion, celery, salt, and pepper in a large pot.
Cut the vegetables into large chunks for easy removal later.
Add water to the pot until the ingredients are fully submerged.
Use cold water to start for a clearer broth.
Bring the pot to a boil, then reduce the heat and simmer for 1.5 hours.
Skim off any foam or impurities that rise to the surface for a clearer broth.
Remove the chicken and vegetables from the pot, and strain the broth if desired.
Let the chicken cool slightly before handling to avoid burns.
Mix the eggs, matzo meal, salt, chicken fat, and water in a bowl until combined.
Chill the mixture for 20 minutes to make it easier to handle.
Form the matzo mixture into small balls and drop them into the simmering broth.
Wet your hands slightly to prevent sticking when forming the dumplings.
Cook the dumplings in the broth for 20 minutes until they float to the top.
Cover the pot while cooking to ensure even cooking of the dumplings.
Shred the chicken and add it back to the pot with the broth.
Discard the skin and bones for a cleaner soup.
Serve the soup hot, garnished with fresh parsley.
Serve with a side of crusty bread for a complete meal.
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